“Something on the side just to break through the richness of it,” Kassis says. “It’s a wonderful brunch or lunch dish. That’s how we normally do it but there’s nothing prohibiting you from making it for a light supper with a couple other things.”

If you have time to prepare the dish in advance, Kassis recommends an optional additional step that results in extra crispy fritters.

“I often steam the cauliflower the night before and cut it into very, very small chunks and leave it uncovered in the fridge. It dries out, so the fritters are crispier when you fry them,” she says.

In her debut cookbook, The Palestinian Table, Reem Kassis shares 150 recipes inspired by family traditions.Phaidon

Step 1

Chop the cauliflower into large chunks and steam or boil until fork-tender but not too soft, about 5 minutes. Remove from the heat, allow to dry for a few minutes then chop into small pieces.

Step 2

Put the cauliflower into a large mixing bowl and add the green onions, parsley, mint, garlic, salt, and spices. Gently toss to combine without mashing the cauliflower. Add the flour and eggs and mix well. At this point the mixture can be used immediately or set aside in the refrigerator for several hours until ready to use.

Step 3

To pan-fry, pour enough oil into a large frying pan to reach at least 2 cm (¾ inch) up the sides. Place over medium heat until a drop of the mixture bubbles up right away. Scoop about 4 tablespoons (60 mL) of the mixture into the pan, pressing it gently with the back of a spatula to flatten. Add several more scoops, leaving enough room between them to make flipping easier. Cook for 3–4 minutes on each side, or until golden brown. Drain the cooked fritters on paper towels while you cook the remainder (the fritters can be kept warm in a low oven until you are done frying).

Note: The cauliflower can be steamed and chopped up to one day in advance and left, uncovered, in the fridge until you are ready to prepare the fritters.

Step 1

Place all the ingredients in a large skillet (frying pan) over medium-low heat. Stir with a wooden spoon periodically to ensure the spices do not burn, until you begin to smell the aroma of the spices, about 10 minutes.

Step 2

Remove the pan from heat and set aside to cool completely, about 1 hour. This step is crucial because if the spices are not cooled properly, they will form a paste when ground rather than a powder.

Step 3

Place all the roasted spices into a heavy-duty spice grinder and grind until you achieve a fine powder consistency. Store the spice mix in an airtight container. It will keep for several months although the aroma will fade with time.

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